Back to Honey-Chipotle Glazed Ribs All Reviews for Honey-Chipotle Glazed Ribs - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Honey-Chipotle Glazed Ribs Recipe Summary prep: 15 mins total: 2 hrs 15 mins Servings: 6
Ingredients Ingredient Checklist 1/4 cup minced canned chipotle chiles in adobo 1/2 cup honey 1/4 cup mustard powder Coarse salt and ground pepper 2 racks pork spare ribs (2 1/2 pounds each) Vegetable oil, for grates Lemon wedges, for serving
Cook’s Notes Cooking the ribs in foil means a quick cleanup. Be sure to wrap them tightly to hold in moisture and flavor.
Gallery Honey-Chipotle Glazed Ribs
Recipe Summary prep: 15 mins total: 2 hrs 15 mins Servings: 6
Gallery
Honey-Chipotle Glazed Ribs
Honey-Chipotle Glazed Ribs
Honey-Chipotle Glazed Ribs
Recipe Summary prep: 15 mins total: 2 hrs 15 mins Servings: 6
Recipe Summary
prep: 15 mins total: 2 hrs 15 mins
Servings: 6
prep: 15 mins
total: 2 hrs 15 mins
prep:
15 mins
total:
2 hrs 15 mins
Servings: 6
6
Ingredients
Ingredients
- 1/4 cup minced canned chipotle chiles in adobo 1/2 cup honey 1/4 cup mustard powder Coarse salt and ground pepper 2 racks pork spare ribs (2 1/2 pounds each) Vegetable oil, for grates Lemon wedges, for serving
Directions
Preheat oven to 400 degrees. In a small bowl, combine chipotles, 1/4 cup honey, mustard powder, 3 tablespoons salt, and 2 teaspoons pepper.
Place a large double layer of foil on a large rimmed baking sheet. Place ribs on top and rub with chipotle mixture. Wrap ribs tightly in foil and bake on sheet until meat is fork-tender, 2 to 2 1/2 hours.
Heat grill to medium-high; clean and lightly oil hot grates. Remove ribs from foil, letting excess liquid drip off. Brush ribs with 1/4 cup honey and grill until lightly charred, 2 to 3 minutes per side. Cut between bones to separate ribs and serve with lemon wedges.
Cook’s Notes Cooking the ribs in foil means a quick cleanup. Be sure to wrap them tightly to hold in moisture and flavor.
Cook’s Notes
Cooking the ribs in foil means a quick cleanup. Be sure to wrap them tightly to hold in moisture and flavor.
Reviews (14)
Add Rating & Review 52 Ratings 5 star values: 6 4 star values: 15 3 star values: 23 2 star values: 6 1 star values: 2
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Reviews (14)
Add Rating & Review 52 Ratings 5 star values: 6 4 star values: 15 3 star values: 23 2 star values: 6 1 star values: 2
Add Rating & Review
52 Ratings 5 star values: 6 4 star values: 15 3 star values: 23 2 star values: 6 1 star values: 2
52 Ratings 5 star values: 6 4 star values: 15 3 star values: 23 2 star values: 6 1 star values: 2
52 Ratings 5 star values: 6 4 star values: 15 3 star values: 23 2 star values: 6 1 star values: 2
5 star values: 6 4 star values: 15 3 star values: 23 2 star values: 6 1 star values: 2
Martha Stewart Member Rating: 4 stars 04/01/2013 Made these this weekend. They turned out really well! I've never made ribs before as the thought seemed daunting but doing the foil packet made them very tender. I used a little more than a 1/4 cup of chipotle to use up my can so my sauce was a little spicier - so take down the amount if you know you don't like it too spicy. I also cut back a little on the salt after reading one commenter. It was still a little salty - not sure if the adobo has salt in it too. Will definitely make again. Martha Stewart Member Rating: Unrated 09/19/2011 This is my go-to recipe for ribs--easy and delicious. A bit of heat, but not too much for my 8- and 4-year-olds, these ribs are a bit spicy and a bit sweet. I've always used the full 1/4 C of mustard powder and we love them! Martha Stewart Member Rating: Unrated 07/21/2011 This has been my staple rib recipe since it first debuted in Everyday Food. I adore chipotle, and it gives a perfect smokey/spicy flavor. With the combination of the sweet honey, the whole thing is a winner. When ever I make these, there never seem to be enough for everyone to get their fill. A+! Martha Stewart Member Rating: Unrated 07/10/2011 way way WAY too much salt! is this a typo? I made it exactly as written and we could barely choke it down it was so salty. The flavours would have been great if it wasn't for so much salt. I'll try again with maybe 1 tablespoon of salt. Martha Stewart Member Rating: Unrated 01/25/2011 I really enjoyed these ribs. My ribs weren't very meaty though, and the hot oven over cooked the meat that was in contact with the sheet pan. I like spicy, but don't like it when after a few minutes my mouth is on fire and it hurts to eat, these were perfectly spicy for me. The honey part was awesome. I drizzled a tiny bit of honey on the ribs after they came off the grill, too. Martha Stewart Member Rating: Unrated 09/07/2010 I used stone ground mustard instead and it was delicious. Martha Stewart Member Rating: Unrated 08/02/2009 I have made these 5 times now and they are super yummy! Yes it does take 1/4 c. of mustard powder. Seems like a lot, but it really is a good binding element with the honey and peppers. Everyone raves when I serve these, this is one of my favorite recipes now. Thanks for a great recipe! Martha Stewart Member Rating: Unrated 07/31/2009 I made these for my fiance, he LOVED them! I tweaked the recipe slightly-2T mustard powder, juice of one lemon, 2 minced garlic cloves. I dry rubbed the ribs with 2T salt and 2t pepper, put the other tbsp of salt in the marinade. I covered them w/foil, let them marinate for 2hrs then put the foil pkt in a lrg pan in a water bath. They cooked for 4 hours (I checked the water level every hr). I opened the foil and put the remaining honey on top Martha Stewart Member Rating: Unrated 07/31/2009 I made these for my fiancn n n n Martha Stewart Member Rating: Unrated 07/24/2009 Has anyone tried this with the 1/4 cup mustard powder? It sounds like a misprint. I want to try this out tonight. Martha Stewart Member Rating: Unrated 07/19/2009 Looks like too much mustard Martha Stewart Member Rating: Unrated 07/17/2009 In Emeril's recipie (which is on this Web site), it directs 2 1/2 TEASPOONS mustard powder--yikes! You may have to bring pizzas to the block pary ;) Martha Stewart Member Rating: Unrated 07/17/2009 AMLopez, I want to make these, but I'm concerned about the amount of mustard powder too. How did they turn out? Martha Stewart Member Rating: Unrated 06/13/2009 A quarter CUP of mustard powder. I've never used this much dried spice in anything. The ribs are cooking right now for a block party, so I'm hoping the "cup" isn't a misprint.Martha Stewart Member
Rating: 4 stars 04/01/2013
Made these this weekend. They turned out really well! I’ve never made ribs before as the thought seemed daunting but doing the foil packet made them very tender. I used a little more than a 1/4 cup of chipotle to use up my can so my sauce was a little spicier - so take down the amount if you know you don’t like it too spicy. I also cut back a little on the salt after reading one commenter. It was still a little salty - not sure if the adobo has salt in it too. Will definitely make again.
Rating: 4 stars
Rating: Unrated 09/19/2011
This is my go-to recipe for ribs–easy and delicious. A bit of heat, but not too much for my 8- and 4-year-olds, these ribs are a bit spicy and a bit sweet. I’ve always used the full 1/4 C of mustard powder and we love them!
Rating: Unrated
Rating: Unrated 07/21/2011
This has been my staple rib recipe since it first debuted in Everyday Food. I adore chipotle, and it gives a perfect smokey/spicy flavor. With the combination of the sweet honey, the whole thing is a winner. When ever I make these, there never seem to be enough for everyone to get their fill. A+!
Rating: Unrated 07/10/2011
way way WAY too much salt! is this a typo? I made it exactly as written and we could barely choke it down it was so salty. The flavours would have been great if it wasn’t for so much salt. I’ll try again with maybe 1 tablespoon of salt.
Rating: Unrated 01/25/2011
I really enjoyed these ribs. My ribs weren’t very meaty though, and the hot oven over cooked the meat that was in contact with the sheet pan. I like spicy, but don’t like it when after a few minutes my mouth is on fire and it hurts to eat, these were perfectly spicy for me. The honey part was awesome. I drizzled a tiny bit of honey on the ribs after they came off the grill, too.
Rating: Unrated 09/07/2010
I used stone ground mustard instead and it was delicious.
Rating: Unrated 08/02/2009
I have made these 5 times now and they are super yummy! Yes it does take 1/4 c. of mustard powder. Seems like a lot, but it really is a good binding element with the honey and peppers. Everyone raves when I serve these, this is one of my favorite recipes now. Thanks for a great recipe!
Rating: Unrated 07/31/2009
I made these for my fiance, he LOVED them! I tweaked the recipe slightly-2T mustard powder, juice of one lemon, 2 minced garlic cloves. I dry rubbed the ribs with 2T salt and 2t pepper, put the other tbsp of salt in the marinade. I covered them w/foil, let them marinate for 2hrs then put the foil pkt in a lrg pan in a water bath. They cooked for 4 hours (I checked the water level every hr). I opened the foil and put the remaining honey on top
I made these for my fiancn n n n
Rating: Unrated 07/24/2009
Has anyone tried this with the 1/4 cup mustard powder? It sounds like a misprint. I want to try this out tonight.
Rating: Unrated 07/19/2009
Looks like too much mustard
Rating: Unrated 07/17/2009
In Emeril’s recipie (which is on this Web site), it directs 2 1/2 TEASPOONS mustard powder–yikes! You may have to bring pizzas to the block pary ;)
AMLopez, I want to make these, but I’m concerned about the amount of mustard powder too. How did they turn out?
Rating: Unrated 06/13/2009
A quarter CUP of mustard powder. I’ve never used this much dried spice in anything. The ribs are cooking right now for a block party, so I’m hoping the “cup” isn’t a misprint.
All Reviews for Honey-Chipotle Glazed Ribs
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Honey-Chipotle Glazed Ribs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
